Chicken fat: technological and nutritional alternatives

Detalhes bibliográficos
Autor(a) principal: Centenaro, Graciela Salete
Data de Publicação: 2008
Outros Autores: Furlan, Valcenir Júnior Mendes, Souza-Soares, Leonor Almeida de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2799
Resumo: In the last years the production of chicken meat have increased considerably, and as consequence have been generated a larger amount of industrial waste of the poultry processing. These agroindustrial residues are rich in several nutrients that can be used in nature, but may also be applied processing techniques in order to provide transformations desired on the chemical and physical characteristics, in view to a better use of the same ones. These by-product are rich in lipids could be used in several products, however are usually used in the elaboration of animal feed and products with low value. In this review are being approached the principal technological and nutritional aspects presented by the derived lipids of the chicken processing. Technological alternatives are also presented to solve the discard of that material in the environment.
id UEL-11_09f18b954eee1004ba19c644d9e304d2
oai_identifier_str oai:ojs.pkp.sfu.ca:article/2799
network_acronym_str UEL-11
network_name_str Semina. Ciências Agrárias (Online)
repository_id_str
spelling Chicken fat: technological and nutritional alternativesGordura de frango: alternativas tecnológicas e nutricionaisBiofuelEnvironmentResidues agroindustrial.BiocombustívelMeio ambienteResíduos agroindustriais.In the last years the production of chicken meat have increased considerably, and as consequence have been generated a larger amount of industrial waste of the poultry processing. These agroindustrial residues are rich in several nutrients that can be used in nature, but may also be applied processing techniques in order to provide transformations desired on the chemical and physical characteristics, in view to a better use of the same ones. These by-product are rich in lipids could be used in several products, however are usually used in the elaboration of animal feed and products with low value. In this review are being approached the principal technological and nutritional aspects presented by the derived lipids of the chicken processing. Technological alternatives are also presented to solve the discard of that material in the environment.Nos últimos anos a produção de carne de frango tem aumentado expressivamente, e como conseqüência tem sido gerada uma maior quantidade de resíduos industriais provenientes do processamento das aves. Estes resíduos agroindustriais são ricos em diversos nutrientes que podem ser utilizados “in natura”, mas também podem ser aplicadas técnicas de processamento a fim de proporcionar transformações desejadas sobre as características químicas e físicas, tendo em vista um melhor aproveitamento dos mesmos. Estes subprodutos são ricos em lipídios podendo ser utilizados em diversos produtos, porém geralmente são utilizados na elaboração de rações animais e produtos com baixo valor agregado. Nesta revisão estão sendo abordados os principais aspectos tecnológicos e nutricionais apresentados pelos lipídios derivados da indústria processadora de frango. Alternativas tecnológicas também são apresentadas para solucionar a questão do descarte desse material no meio ambiente.UEL2008-09-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/279910.5433/1679-0359.2008v29n3p619Semina: Ciências Agrárias; Vol. 29 No. 3 (2008); 619-630Semina: Ciências Agrárias; v. 29 n. 3 (2008); 619-6301679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2799/2383Centenaro, Graciela SaleteFurlan, Valcenir Júnior MendesSouza-Soares, Leonor Almeida deinfo:eu-repo/semantics/openAccess2015-11-19T18:38:46Zoai:ojs.pkp.sfu.ca:article/2799Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:38:46Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Chicken fat: technological and nutritional alternatives
Gordura de frango: alternativas tecnológicas e nutricionais
title Chicken fat: technological and nutritional alternatives
spellingShingle Chicken fat: technological and nutritional alternatives
Centenaro, Graciela Salete
Biofuel
Environment
Residues agroindustrial.
Biocombustível
Meio ambiente
Resíduos agroindustriais.
title_short Chicken fat: technological and nutritional alternatives
title_full Chicken fat: technological and nutritional alternatives
title_fullStr Chicken fat: technological and nutritional alternatives
title_full_unstemmed Chicken fat: technological and nutritional alternatives
title_sort Chicken fat: technological and nutritional alternatives
author Centenaro, Graciela Salete
author_facet Centenaro, Graciela Salete
Furlan, Valcenir Júnior Mendes
Souza-Soares, Leonor Almeida de
author_role author
author2 Furlan, Valcenir Júnior Mendes
Souza-Soares, Leonor Almeida de
author2_role author
author
dc.contributor.author.fl_str_mv Centenaro, Graciela Salete
Furlan, Valcenir Júnior Mendes
Souza-Soares, Leonor Almeida de
dc.subject.por.fl_str_mv Biofuel
Environment
Residues agroindustrial.
Biocombustível
Meio ambiente
Resíduos agroindustriais.
topic Biofuel
Environment
Residues agroindustrial.
Biocombustível
Meio ambiente
Resíduos agroindustriais.
description In the last years the production of chicken meat have increased considerably, and as consequence have been generated a larger amount of industrial waste of the poultry processing. These agroindustrial residues are rich in several nutrients that can be used in nature, but may also be applied processing techniques in order to provide transformations desired on the chemical and physical characteristics, in view to a better use of the same ones. These by-product are rich in lipids could be used in several products, however are usually used in the elaboration of animal feed and products with low value. In this review are being approached the principal technological and nutritional aspects presented by the derived lipids of the chicken processing. Technological alternatives are also presented to solve the discard of that material in the environment.
publishDate 2008
dc.date.none.fl_str_mv 2008-09-27
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2799
10.5433/1679-0359.2008v29n3p619
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2799
identifier_str_mv 10.5433/1679-0359.2008v29n3p619
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2799/2383
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 29 No. 3 (2008); 619-630
Semina: Ciências Agrárias; v. 29 n. 3 (2008); 619-630
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
_version_ 1799306059115921408

Registros relacionados